Japanese Souffle Cheesecak
(based on a mold with a diameter of 18 cm and a height of 6 cm)
200 g cream cheese (7 oz)
20 g butter (0.7 oz, 82%)
60 ml milk (2 fl.oz)
orange zest
40 g flour (1.4 oz)
10 g corn starch (0.4 oz)
80 g egg yolks (4 eggs)
120 egg whites (4 pcs.)
80 g sugar (2.8 oz)
🍮Prepare the cheesecake.
1. Cover the bottom of the mold with foil, line the sides with parchment strips or Teflon strips on the inside.
2. Place the mold in a larger diameter mold or deep baking pan.
3. Turn the oven to 250F without fanning.
4. Remove the zest from the orange, add to the milk, heat until steaming and leave to infuse for 10 minutes.
5. Mix cream cheese and yolks, add melted butter, stir.
6. Add the flavored milk to the mass by passing it through a sieve. Stir to mix.
7. Mix the flour and cornstarch, using a sieve, add to the cheese mixture. Stir until smooth.
8. Whisk the egg whites until frothy, add the sugar in batches and whisk until soft peaks appear.
9. Combine cheese mixture and egg whites. Stir to combine.
10. Place the dough in a baking dish and place in the oven.
11. Pour boiling water into a large mold, making sure the water reaches the middle of the mold with the dough.
12. Bake cheesecake for 1 hour at 250F.
13. Open the oven ajar, close it, and raise the degree to 160°C. Bake the cheesecake for another 20 minutes.
14. Turn off the oven and leave the cheesecake in it for another 30 minutes.
15. Take the cheesecake mold out of the water, remove the mold.